Fried Pickles Dip Casserole
Fried pickle dip casserole has all the tangy, cheesy flavor of fried pickles in a creamy baked form. It’s rich, melty, and perfect for sharing at parties or game days. Serve it warm with chips, crackers, or toasted bread for the ultimate crowd-pleaser.
Servings 4 Servings
Calories 274kcal
Equipment
- 1 Spatula
Ingredients
- 2 Tablespoons Ranch Seasoning
- 1/2 Cup Breadcrumbs
- 2 Cups Dill Pickles chopped
- 2 Cups Sour Cream
- 1 Tablespoon Butter
Instructions
- Preheat oven to 400°Fahrenheit (200°Celsius) and let sour cream sit at room temperature; gather all ingredients to stay organized.
- Melt butter in a pan over medium heat, add breadcrumbs, and stir until golden and crisp, then set aside to cool.
- In a bowl, mix sour cream with ranch seasoning until smooth and well combined.
- Spread the mixture evenly into a small baking dish, sprinkle toasted breadcrumbs on top, and add cheese if desired.
- Bake for about 20 minutes until hot, bubbly, and slightly golden; serve warm with crackers, chips, or sliced vegetables.
Video
Notes
- Use well-drained pickles: Too much liquid can make your casserole watery. Pat them dry with a paper towel before adding them in.
- Go bold with cheese: A mix of cheddar and mozzarella gives you both flavor and gooey texture. This combo makes every bite irresistible.
- Add crunch on top: Sprinkle crushed crackers or breadcrumbs before baking. It gives that fried texture without the fryer.
- Serve warm: This dip tastes best fresh from the oven while the cheese is melty. Keep it warm in a low-heat oven if serving later.
Nutrition
Serving: 1Cup | Calories: 274kcal | Carbohydrates: 9g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 621mg | Potassium: 145mg | Sugar: 4g | Vitamin A: 804IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 0.1mg